Results 31 to 40 of about 9,405 (146)
The Opportunistic Pathogen Propionibacterium acnes: Insights into Typing, Human Disease, Clonal Diversification and CAMP Factor Evolution [PDF]
, 2013 We previously described a Multilocus Sequence Typing (MLST) scheme based on eight genes that facilitates population genetic and evolutionary analysis of P. acnes.
Patrick, Shelia +20 more
core +2 more sources
biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk
Czech Journal of Food Sciences, 2004 Folate producing ability of several strains of Bifidobacterium longum, Bifidobacterium bifidum, Streptococcus thermophilus and Propionibacterium freudenreichii subsp. shermanii was evaluated.
M. Holasová +3 more
doaj +1 more source
Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance. [PDF]
PLoS ONE, 2015 Dairy propionibacteria are actinomycetales found in various fermented food products. The main species, Propionibacterium freudenreichii, is generally recognized as safe and used both as probiotic and as cheese starter.
Valérie Gagnaire +4 more
doaj +1 more source
Fed-Batch Production of a Fermented Beverage Containing Vitamin B12 [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2019 Production of fermented functional foods containing micronutrients is required for their health beneficial properties. The impact of 11 process variables on vitamin B12 production in a dairy beverage containing propionic acid was investigated ...
Kianoush Khosravi-Darani +4 more
doaj
Frontiers in Microbiology, 2017 Propionibacterium freudenreichii is a beneficial bacterium traditionally used as a cheese ripening starter and more recently for its probiotic abilities based on the release of beneficial metabolites.
Fillipe L. R. do Carmo +12 more
doaj +1 more source
Genomic rearrangements in the aspA-dcuA locus of Propionibacterium freudenreichii are associated with aspartase activity. [PDF]
, 2022 Propionibacterium freudenreichii is crucial in Swiss-type cheese manufacture. Classic propionic acid fermentation yields the nutty flavor and the typical eyes. Co-metabolism of aspartate pronounces the flavor of the cheese; however, it also increases the
Irmler, Stefan +6 more
core +2 more sources
Possibility of using apple pomaces in the process of propionic-acetic fermentation
Electronic Journal of Biotechnology, 2016 Background: In 2014, apple production in EU countries amounted to 11.8 million tonnes. A constant increase in the production of these fruits will lead to the accumulation of thousands of tonnes of apple pomace (production waste). The amount of industrial
Kamil Piwowarek +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Frontiers in Microbiology, 2018 Antimicrobial potential of a dairy-origin probiotic bacteria, Propionibacterium freudenreichii, against multidrug-resistant Salmonella Heidelberg (SH) in turkey poults was determined in the current study.
Divek V. T. Nair, Anup Kollanoor Johny
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Pea pod by‐products were valorised through fermentation with lactic acid bacteria and applied in cookie production. Fermentation enhanced antioxidant activity, particularly after 24 h with L. casei DD_B_B71. Cookies with fermented flour showed improved bioactive profiles, though sensory optimisation is needed, highlighting a promising approach for ...
Dilara Devecioglu +4 more
wiley +1 more source